Baked Pistachio Crusted Chicken Tenders have only 6 ingredients, come together in 30 minutes, and make a healthy and delicious alternative to your standard chicken tenders. They are super easy to make and are gluten free, paleo, and Whole30 approved!
Last updated on January 14, 2020.
Ahh a recipe that makes you feel like a kid again. There is something about chicken tenders (aka chicken fingers in my world) that make you feel young again. Today we are doing a fun spin on them and making pistachio crusted chicken tenders!
I am pretty sure chicken tenders are a staple in most children’s diets. Not sure if kids really love fried chicken or just enjoy the fact that you can eat them with your hands. I’m all about eating with your hands if it’s possible. Chicken tenders, pizza, sandwiches, burgers, fries…all the good stuff is meant to be eaten with our hands.
Since no one really knows what goes into the breading of most chicken tenders, I decided to make a healthier version of one. These Whole30 chicken tenders are made with 4 ingredients, a few spices, and then baked.
The breading of the egg and coconut flour help them come out really crispy without any frying needed. If you have children or picky eaters, they won’t ever be able to tell they aren’t fried and coated in flour.
These baked chicken tenders are perfect for some football (or any sport) watching, meal prep (since they save great in the fridge), or a quick and easy dinner. I’ll be tossing them on a salad for easy weekday lunches.
Pistachio Crusted Chicken Tenders (Paleo/Whole30)
Baked pistachio chicken tenders require just 6 ingredients and 30 minutes to make. They are double breaded with nuts, coconut, and coconut flour, making them a healthy alternative to your typical fried version.
It takes few steps to make the breading and get everything set up, but once you have your assembly line set up, it is easy sailing and they come together quickly.
Here is what you need:
- chicken tenders – I love ButcherBox!
- shredded coconut
- coconut flour
- salt and pepper
First start by making your breading. In a Vitamix or high powdered blender, add the pistachios and pulse until coarsely ground. You don’t want a fine flour – most will be ground, but you want some texture with small pieces of nuts in there. This will add crunch to your breading.
Mix together the ground pistachios, shredded coconut, ginger, and salt and pepper on a plate or shallow bowl. Next whisk together your eggs. Then step up all your assembly line – have your egg wash in one bowl, your coconut flour in another, and the breading in one more.
Bread the chicken by rolling it in the coconut flour to fully coat. Then dip it in the egg wash, fully coating. Finally roll in the pistachio and coconut breading, making sure to fully coat.
Place on a greased cookie drying rack on a baking sheet lined with parchment paper. This will help them get crispy all the way around, just make sure it is greased so they don’t stick (I like to spray with avocado oil). Repeat with the remaining chicken.
Bake for 25-30 minutes until chicken is cooked through. And then serve with your favorite dip! We love to serve them with jalapeño honey mustard, but they can really go with anything – ranch, ketchup, spicy mayo.
Can I cook these in an Air Fryer?
To cook Whole30 chicken tenders in an air fryer, spray bottom with some oil and place on a single layer spreading out evenly. Set to 375 degrees and cook for 15-18 minutes until cooked through. You will probably have to do in a few batches depending on how big your air fryer is.
What to Serve with Pistachio Crusted Chicken Tenders
What are chicken tenders without French fries?! Here are a few options to what you can serve with them:
- French fries – potatoes or even turnip fries!
- use them on top of a salad as the protein source
- with some roasted veggies or broccoli salad
Substitutions for Whole3o Chicken Tenders
Here are a few substitutions if you can’t make the recipe as written:
- nuts – if you don’t like pistachios or don’t have them on hand, try a different nut. It will 100% change the flavor, but will still work the same
- shredded coconut – if you can’t have coconut or don’t like it, you can try to skip it and just double the nuts. I haven’t tried this, but assuming it would work. Again, the flavor will be totally different.
- flour – sub any gluten free flour you like instead of coconut flour
More Easy Healthy Chicken Recipes
Pistachio Crusted Chicken Tenders (Paleo/Whole30)
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. On top of that, place a cooking drying rack and grease with avocado oil (I like to use a spray bottle).*
- Add the shelled pistachios to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 10 seconds or so.
- Set up an assembly line. Mix together the ground pistachios, shredded coconut, ginger, and salt and pepper and place on a plate or in a shallow bowl. Have the coconut flour on a separate plate/bowl and the beaten eggs in a shallow bowl.
- Bread the chicken by rolling it in the coconut flour until fully coated. Then dip it in the egg mixture, fully coating. Last, roll in the pistachio mixture, fully coating. Place on the cookie drying rack and repeat with remaining chicken. Bake for 20-25 minutes until golden brown and cooked through. Serve with honey mustard or sauce of choice. Enjoy!
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